Diet Schmiet! (Hell Yeah Breakfast Casserole)
20th Apr 10
Hell Yeah Breakfast Casserole
Preheat oven to 180°C
STUFF:
1 tablespoon olive oil
1 tablespoon butter
4 pontiac potatoes, chopped in to cubes
1 large Spanish onion, chopped
1 or 2 cloves of garlic, chopped
1 can cherry tomatoes (you can use a can of regular chopped tomatoes)
1 tablespoon drained small capers
1 dessertspoon Sriracha chilli (you can get this chilli sauce from most asian grocers, normal hot sauce can be substituted but I would lower the amount depending on your hot sauce).
1 roasted red pepper (I used one out of a jar), cut in to strips
1 dessertspoon sugar
Large pinch of ground sea salt and ground black pepper
5 to 6 free range eggs
ACTION:
In a large frypan heat the oil and melt the butter together on medium heat
Add the onion and garlic and stir for a few minutes
Add the potatoes and stir occasionally till the potatoes are cooked, around 5-10 minutes
Remove from heat and place in large casserole dish
In a small saucepan heat tomatoes
Add the capers, hot sauce, red pepper, sugar, salt and pepper
Cook on moderate heat for about 5 minutes
Pour over potatoes and with the back of a large spoon make 5 or 6 indentations (depending how many eggs your using)
Crack the eggs in to the indentations
Put the casserole dish in the oven and bake for around 15 minutes or until the white of the egg is set.
Serve immediately
Note: You can make the potatoes and sauce ahead of time and refrigerate.
Rewarm potatoes and sauce before continuing.